 I think that's better. We make some cabbage and we've got a pork roast crisp smoked. So I am going to go ahead and start this up. And you guys can watch. Here, Chris, you come around to the left. The left. My left or right? OK. And this cabbage can sit right here for a second. We're just going to mix this up and get it in the stove right quick in the little stove. And then we'll get started. We're going to put in a little bit of oil and a little bit of butter. And all we need is a cup of cornmeal mix. This is white lily. Where's my, there it is, white lily cornmeal mix. Buttermilk. Buttermilk cornmeal mix is kind of we buy. There you go. An egg. You can mix up cornbread in a flash. Paint your crease. And in the summer, you can just eat cornbread milk for supper and be satisfied most of the time. Or I just make the biggest mess. Just mixing that up. Today, for fun, I'm going to throw in some pepper because it'll be good. It's already got salt. It does, but not quite enough for me. That's just a little added touch from tape. Make sure you get your white lily cornmeal. Self-rising cornmeal. If you don't have self-rising, I don't know what to take to do because I really don't know how much flour's in that cornmeal mix. Really, our cornmeal mix is just the flour and the cornmeal's already together. They don't put a bunch of sugar or nothing like that in it. Down here. You need your mix. What, baby? You need your mix. I know. Come on around here, buddy. Now, I've got the... What are you doing? You need your mix in that thing. You need to put the mix in there. Oh, Chris is getting on to me. I forgot to put the... I need to put my mix in the... My mixed-up mix. Yeah, we always kind of put a little cornmeal in a skillet. It makes it crunchier. About forgot. Can't forget, it won't be as good. Will it, Chris? No. He made sure I did it, too. He's a cornbread nut. Chris knows how to make cornbread. Don't you, baby? All right, so we're going to get this in our little skillet. And this is the 8-inch skillet. It's not the 6-inch. Oh, and I've got it preheated and set. I'm going to have to close this to get back here, Mr. Nichols. Watch out, happy. We'll watch you through the window. Oh, you are? Yeah. I'm going to stay on that half of the way down. Do something. All right, I want to turn my skillet on. We're going to start off heavy while I wash my hands. You've got to see me today, which is nice. She came to spend the night by snark. And if you haven't been watching Real Southern Woman, which is my Bible study page, and you've got a job for Robert's Italian rice grime, she's a hostess. She likes the loin. Now, I've got to sneeze. OK, let's watch the pants. The pepper got in my nose. Told you about that pepper. Woo! Lord, we're making green-steep cabbage out of our cookbook. And I'm going to throw this down here in this bin. We'll get it out of the way. Get my oil and a little bin under there. That's what I do. And I keep my cornmeal on this top floor. Simple and convenient. I'm just straightening up a little bit as I go. You've got to give this time to heat up a little bit. And it's getting there. So let's chop up this cabbage already. And we already got our meat ready, so that's all we've got to do is the cabbage. Yeah, no, it's easy. It's an easy supper. And I'm going to slice up some tomato to go with mine on my plate. That's what I mean. Now, when we do cabbage, we use a little butter, a little bouillon, salt and pepper, and that's about it. I've had a lot of people make this cabbage. Matter of fact, Scott Devall put it on the Colored Belly Cook group page a couple of days ago. And if you're used to putting a lot of stuff in your cabbage and you haven't done it this way, it's really tasty. We'll go ahead and drop this butter in our skillet and let it be melted. So you're going to use a half stick of butter or margarine, whichever one you like to use. That's better to burn either. Throw in your cabbage. This is in our second cooking. All right, I'm going to use a cup of water and one bouillon cube, or you can use the granules. This is the granules. I'm just going to pour them in there. You may show them that when you see it. What? Oh, yeah. And then I'm just going to mix it up, pour it into the cabbage after I saute it for a minute, OK? Let me get something else. And this is a cast iron wok, so sometimes people wonder why she uses a spoon or something with it. It's called cast iron. A lot of people don't believe it's cast iron. They think it's coated. And it's really cast iron. It'll rust just like cast iron does. All right, we'll put a little pepper on it. This bouillon's got the salt. All right, you're going to turn it up and cook it on high. And it will cook until that reduces in the bottom. And as it reduces, it'll steam the cabbage. And it gives it a really good flavor. A lot of people like to put different things in their cabbage, like making grease and stuff like that. And you can still do that. But I would urge you to try this because it's a little bit, not a whole lot better for you. Some people can't have bouillon though. But now we love it. We love bouillon. And if you've got fresh stock, then use some fresh stock. I actually do. I've got beef and chicken in my refrigerator. But I love that bouillon. So we're using it. Matter of fact, I put bouillon in my stock. I'm a friend. Yeah. I do. So we've got our cornbread going. Got our cabbage going. And now we just have that a little high. I could have made a dessert. You know it. You got something you want to? I do. I've got something. A lot there. You want me to? Go for it. OK. Because we've got another 15 minutes, probably with this cornbread. We've got 15 minutes. What do you think with the cornbread? It's wild again. So you've got a little bit of time. You want strawberry, just a strawberry shortcake? It don't matter. Because I've got some cake in another freezer. Whatever you want. Yeah, I'll be good. There she goes. That cabbage really is good, like that. And we already have a pork roast. I'm not going to open that yet. It's still warm a little bit. I cooked it. I smoked it. Maybe cream. We'll throw it in the freezer real real quick. And then we'll beat it up. She does happen to have a cake layer. How lucky is that? This is a four-cup measuring cup. I'm going to stick it down in the freezer. And then it'll be good and chilled, and we'll mix it up. This is a cake layer I got out of the freezer the other day. I cleaned out my freezer and put it in the refrigerator. So we'll use it. Won't we, darling? And we've got some pretty strawberries. And all rips off. So that's just a black layer? Yes, it is. It's actually the layer that was left on that little pound cake that I made. Remember in our ice with fudge I see? Oh. And I only used two of the layers? Yeah. And I froze the other one. My paring knives are in the dishwasher. My goodness, my cats want to eat. So I'm just going to slice these strawberries up. We'll put a little bit of sugar on them and zap them for one minute in the microwave. And that will automatically, they'll have juice, some good juice from it. And then after we do that, we'll throw these in the freezer for a second so that they're not so hot coming out of the microwave to go on our dessert for supper, after supper. And that cabbage is starting to steam a little bit if you want to show it to them. I guess y'all can see the steam. Yeah, I'm sure y'all can see that steaming. Do you want to lid on it? Or I guess you don't need a lid though you could cut it down. You want it to reduce? Yeah. These are really good strawberries. I got these strawberries that all did the other day and they're really good. Sweet. But good. Strawberries are good. They're having a good hot day. It's so hot here. And it's been hot enough, well yesterday we got a good rain, but today I don't think we've got any rain yet, have we? No. I mean it rained a little bit yesterday, I don't think it rained very much. This one's about green on the bottom. Part of it I guess. I'm not using that real green part. Well this one's getting ripe. So when you do strawberries, like some people do like them to be in bigger pieces like this, but now when I zap it, I'll smash them a little bit because I do like them to be in those smaller pieces when they're on the plate. They're not as pretty for a picture, but they sure are good that way. And this will be enough for me and Chris. We're the only ones here today. And we're going to take a little sugar and put on them. And I'm just going to put them in the microwave for one minute. It should work with one minute. Sometimes it has to go like a minute and a half or so. Do you want some blueberries or just the strawberries? No, just strawberries. I'll stir this up. Looking good. It takes a minute to boil off the water and by the time it's done, the cabbage is soft. It gives it just enough to steam it. They're smoking. And then I typically take this and I smash them a little bit like so. That people wouldn't sit out during the moment. I would always just let them sit out with the sugar on them and a hurry to eat them. And if you've got strawberries and you haven't used them and you need to use them, go ahead and do this to them and put them in the freezer in a bag or a little container. And that way you'll have strawberries ready for whatever you want to use them for. And we're going to mix this up real quick. Okay. They didn't do a good job cleaning the mixer before they put it back up. It's getting cold too. It wits up quick. I'm going to throw a little tiny bit of sugar in it. Not much. You've got to be careful and don't over beat it or it will turn into butter. When it's fresh like that. Let's do this daddy. Let's just do half a cake. Okay. Since we don't want to waste any of it. We might want to make another dessert with it. Good idea. That's one good thing about having cake. Cake is even better after it's been frozen. It gets softer. It really does. So you can take your extra layer and wrap it up and freeze it. And then just use half of it again. We're going to have a coconut cake with this part. The next time we want a quick dessert like what we're doing tonight. It's nice to have them handy and ready. Yeah. It's just you and somebody else. You can make your layer cake and save a layer out and have two or three desserts out of it. Yeah. That's true. Do what? The cake. Oh. I don't know. This is really cold. You're going to make them round, huh? That's the top. That's the top from the bottom. Now you can do one of these for the July coming up too. We can use some blueberries in it. This is done. It's ready for supper. So you look at it. It's perfect. That's how we like our cabbage. Just like that. And you can let it sit in here a little longer. It's got just a tiny bit of juice. So it can sit here just a minute longer. But it's almost ready and it's going to start to sizzle. I don't want to suffer tonight. Okay. Any meaning, money, moe. Let's put the strawberries a little soak into the cake first. Nice dessert. It's going to be big. I probably thought we're going to get a big serving. If we don't eat it all, we can stick it back in the refrigerator and eat the rest of it tomorrow. Okay. What do you put the cake on? I don't say. What do you do? I'm losing my mind. You kind of do. Look at that. Now that one's got more strawberry underneath it. Yeah. About to overflow here. Too much. Never too much. We won't eat it all. I'm not going to give that one as many strawberries as I give this one. Mm-hmm. My cabbage is starting to talk to me. You'll hear that. Y'all can turn it off. You did dessert in 15 minutes. You can go home and tell them that close and personal. Well, I picked up my cake. No, I got to decide what to do with this cake. Just put it in a bag or something. I can have it in the freezer. Oh, okay. This could be a blueberry one tomorrow. I'll wrap it up good. Okay. For now it's going there. We're going to clean up our cabinet and make this a plate for stopper program. Uh, it's... Looks like it's pretty close to being done. Yeah, I'd say it's probably done. It's in the neighborhood. Let's get down. It's hard to tell in that oven because it's kind of... You can't tell the color of it good. You're going to look at me through the glass? Yeah, I'll look at you through the glass. Oh, it's way done. Let's say it's way done. It's done. It had a minute and 37 seconds left on it. I can sit on 25 minutes. It's perfect. Now we're going to carve our roast and eat. This is a quart loin. Ooh, that looks good. Smells good. That's what we did. Yeah, we used... Which one was it? This one. We put this on it. Gourmet, collections, splice, blends, roast, vegetables, and fries. Mm-hmm. And it's pretty spicy. It smelled really good. We've never tried it before. Salt and some... I don't think we put any pepper. I think it was just the salt. And I coated it with oil and then I smoked it on 300, I think, for about... Yeah. 300 for about three hours. Boy, it smells good. Now it's going to look pink, but it is done. It looks when you smoke it, just like a ham does. Got that smoke ring. Yeah. Now we cook it, I think, to about 175 degrees, something like that, I think. So it looks like a ham does as far as the color. It does, doesn't it? Yeah. Looks good, doesn't it? It's pretty juicy, isn't it? Mm-hmm. Okay. It's supper. Ham. No, not ham. Pork loin. Pork roast. It's pork loin roast. Okay. Real quick, a tomato for me. Those are interested. Of heaven here. Or bread. And that's good and crunchy on top. Crunchy. That's hearty on the tail. All right, let's put some cabbage on the plate and we'll give it a try. Here's the plate. Looks good. I'm going to turn it around and let you see it with the cabbage. There you go. There's the dessert over there waiting. And our dessert. Boy, you can't eat that, can you? Everybody's ready to eat. Everybody eats it separate time. So, I'm going to try this pork loin. I kept trying to cut it. It looks so much like a ham. I keep calling it ham. And it's not a wet salt thing. I love smoked meat. I love chicken on a smoker too. A whole chicken. That's good. Our cabbage. Homegrown tomatoes. Cornbread. Don't you turn that off. Okay. Just changing hands. And I'm going to bite it. You are. Head of yourself. Get ready for this. When were you playing the make the cake? But look, you can throw something like this together really quick for your family. For dessert, you can also do it pie super fast and easy most of the time. Not for dessert, but this is a homemade pancake that we just happen to have some in the freezer. He's following me up to my mom. Delicious. I could just eat this. No. Y'all have a wonderful day and thanks for watching Colored Body Cooks where we cook a lot of mom and dad.